1 cup of walnuts or pecans (sliced almonds work too)
1 1/3 cups dates, pitted
1/2 cup almond butter
1/2 cup unsweetened cocoa or cocoa powder
1/3 cup crushed pecans
Grind the walnuts and dates in a food processor until finely ground. Add the almond butter and process until well mixed. Add the cocoa OR cacao powder and pulse to mix.
Transfer the brownie mixture in an 8 inch square baking pan/glass is fine. Line the pan with parchment paper to make it easier to get the brownies out. Use a spoon or your fingers to press the mixture into the pan. Tip: if using your fingers – press parchment paper on top to prevent the mixture from sticking to your hands. Once the brownies are firmly pressed into the pan, sprinkle the top with crushed walnuts or pecans (sliced almonds work too), pressing them into the top of the brownies. Cover and refrigerate for at least one hour before cutting into squares. Store in a container with a tight lid in the refrigerator or freezer. FROM:”How not to Die” cookbook.